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Boil potatoes in salted water until tender, about 10–12 minutes. Drain and mash with garlic powder, salt, and pepper. Set aside.
In a skillet, heat olive oil over medium-low heat and cook the sliced onions until caramelized, about 10–15 minutes.
Stir caramelized onions and vegan cheese into the mashed potatoes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out puff pastry and cut into even squares (about 3×3 inches).
Place a spoonful of filling in the center of half the squares. Top each with another square and press edges with a fork to seal.
Brush tops with plant milk and sprinkle with sesame seeds or seasoning.
Bake for 18–22 minutes, or until golden brown and puffed.
Let cool slightly and garnish with fresh herbs before serving.